Pokhareli Jethobudo
Jethobudho is a traditional rice landrace of Pokhara cherished for its aroma, softness, and taste. Elders recall how its distinct fragrance permeated the neighbourhood when someone cooks Jethobudho. Over time, as is typical with old varieties, local connoisseurs and consumers noted undesirable variability in the quality of Jethobudho.
LI-BIRD and NARC, in partnership with farmers of Kaski, screened the diverging population of Jethobudho to select the best lines with consistent aroma, quality, and better tolerance of diseases in the field. In 2006, the enhanced Jethobudho was formally released as “Pokhareli Jethobudho” becoming the first bulk variety of high-quality rice to be developed through participatory plant breeding in Nepal. Thanks to this effort, consumers today can continue to enjoy the unmistakable aroma and taste of Jethobudho just as the generations before them.
Foxtail Millet
Kaguno (foxtail millet) is among the oldest crops in the world with a long history of cultivation in the high and mid-hills of Nepal. It is a good source of protein, fibre, minerals, and antioxidants and can be part of a nutritious diet. Consumers seeking to manage diabetes and gastritis may benefit from the lower glycemic index and hypolipidemic properties of Kaguno. Use it as an alternative to steamed rice or enjoy it in porridge or kheer.
Anadi
Anadi is one of the local varieties of sticky rice cultivated in western Nepal. It is famous for its stickiness, unique taste, rich nutritional and cultural value. Many households produce Anadi for household consumption only. Seto (White) Anadi and Rato (Red) are two types of Anadi cultivated in Nepal. Both Anadi is soft when cooked, whereas the latter has a mild aromatic flavour as well. Different communities use Anadi for making different cuisines during major festivals. Use it for meal or as Latte, Khatte, Chichad, Siroula and Selroti.